Dependent on the respective cereals processed,
different contents of glucans, hemicelluloses and pentosans
are released, lead to an increase in viscosity in the mash and
consequently to a deterioration in the fermentation performance
of the yeast. This is why these substances are split into low-molecular
fragments.
Distizym® BETA-G A special enzyme for application in alcohol production for the degradation of beta-glucan and pentosan in starch-containing mashes. Produced from a selected strain of Trichoderma longibrachiatum. The main enzyme activity is based on a thermo-tolerant beta-glucanase.
Distizym® GL A special enzyme which is applied during alcohol production for pentosan and ß-glucan degradation in starch-containing mashes from rye. The enzyme is produced from a genetically modified strain of Trichoderma reesei.
